Natural pork casings ideal for cold meat products Ø28/30 mm 90 m in Zip Lock pack 310613 Browin

Introducing the BROWIN 310613 Hog Casings, measuring 28/30 mm in diameter and spanning 90 meters. These natural hog casings make your sausage-making process quick and efficient, perfect for creating homemade cold meats for approximately 55-60 kg of meat.

• Ideal for Homemade Cold Meats - Natural hog casings are safe for consumption and are a fundamental ingredient in the home production of sausages.
• Proven Quality and Safety - BROWIN’s natural hog casings allow you to craft your own sausages without unhealthy additives and preservatives!
• Simple to Use - Soak the casing for about 3 hours in water at a temperature not exceeding 30°C, then rinse the interior with lukewarm water. After this preparation, the product is ready for stuffing.
• Universal Use - These natural casings can be used for making various types of sausages, including thin scalded, smoked, grilled, dried, or matured varieties.
• Economical Packaging - The BROWIN hog casings come in convenient ziplock packaging, providing you with 90 meters of natural hog casings (in sections), sufficient for about 55-60 kg of meat stuffing!

Are you looking to make your own meat products at home? Preparing your favorite thin steamed, smoked, grilled, dried, or matured sausages is now hassle-free! With natural hog casings, you can create flavorful sausages without the concern of unnecessary preservatives or chemical additives.

The casings are hermetically packaged with only one preservative—salt!

Natural hog casings are ideal for producing thin sausages such as “Jałowcowa,” “Zwyczajna,” “Biała,” and “Śląska” from Poland, “Grilli” from Finland, “Bratwurst” from Germany, and “Boudin blanc” and “Saucisse Montbeliard” from France, among others.

Each packaging contains 90 meters of casings (in sections). On average, 1 kg of meat filling requires about 1.6 meters of casing, depending on the type and thickness of the sausage being prepared. Always measure the length of the casings after they have been soaked in water for accurate results. The most reliable measure is not obtained after the casings have been tightened.

Additionally, you can expedite the stuffing process by using specialized sausage stuffers.

Also, don't forget to utilize our meat processing calculator.

Please note! Store at ≤12°C.